Paella

Here's another dish that's a WOW. Paella is a beloved specialty in Spain. It is traditionally cooked in a low sided steel Paella pan, but if you do not own one, a large skillet will suffice. There is a marvelous book called "Paella" by Penelope Casas who used to be my downstairs neighbor in New York. She writes "paella, the vibrant Spanish rice dish loved the world over. Paella marries the robust Mediterranean flavors of olive oil, garlic, tomatoes, and peppers with rice, broth and meat, fish, or vegetables to create a healthy grain-based meal that will gratify the senses and be the centerpiece for exciting entertaining." The folliwing recipe is not from Penny's book.

Spice mixture for the chicken:
1 T. smoked paprika
2 tsp. dried oregano
Kosher salt and freshly ground pepper to taste

1 chicken cut into 8 to 10 pieces or chicken thighs
1/4 cup extra virgin olive oil
2 chorizo sausages (preferably from Spain and not from Mexico)
(Chorizo and other Spanish food items can be purchased on line from La Tienda)
1/2 Spanish onion, diced
4 garlic gloves crushed
Bunch Italian (flat leaf) parsley, chopped. Reserve some for garnish
1 can whole tomatoes, drain and crush by hand
1 1/2 cups aborio rice for a small paella pan
3-4 cups aborio rice for a large paella pan
3-6 cups chicken broth
1 oz. saffron threads
1 oz. littleneck clams
1/2-1 lb. large shrimps, peeled and deveined
1/2 cup sweet peas, frozen and thawed
roasted peppers
lemon wedges for garnish

1. Rub spice mixture all over chicken and marinate for 1 hour in the refrigerator

2. In a large skillet, heat the broth and saffron, smoked paprika and 1 whole onion. Cover the pan and simmer 15 minutes. Remove the onion.

3. Heat olive oil in the paella pan over medium heat. Saute the chorizo until browned; remove the chorizo and reserve. Add chicken, skin side down and brown on all sides, turning with tongs. Add salt and papper to taste. Cook chicken until it reaches an internal temperature of 155 degrees. Remove from pan and reserve the chicken. The chicken will continue to cook when transfrerred to the rice and will be cooked through when it reaches an internal temperature of 165 degrees.

4. In the same pan, make a sofrito by sauteeing minced onion, garlic and parsley. Cook for 2-3 minutes over medium heat.

5. Fold in the rice and stir to coat the grains. Pour in hot chicken broth and simmer for 10 minutes.

6. Maintaining low heat, add the reserved chicken and chorizo.

7. Add clams.Cook peas according to package directions.

8. After 15 minutes, add shrimps. Shrimps are cooked after 2-3 minutes as they turn pink. Add a little broth if needed.

9. Remove clams as they open; If they do not open, discard them. Remove shrimp, remove chicken and reserve.

10. Paella is cooked when rice looks fluffy and moist. Turn up the heat for the last 40 seconds until you smaell the rice toast on the bottom.

11. Remove from heat and garnish with cooked peas, parsley, roasted red peppers or pimientos and lemon wedges.